1. The leftover kimchi tofu soup last night (see the previous recipe), add a little water, a spoonful of salt, and a spoonful of fungus powder to boil
2. Wash the bean sprouts and cut the rice cake strips into small pieces
3. Add the rice cakes after boiling
4. Cook for ten minutes until the rice cake floats and breaks up, add instant noodles
5. Add bean sprouts and shredded cheese after cooking
6. After the cheese is melted, you can turn off the heat. Put a little kimchi on top to start.
Tips:The cheese should be crumbled, a little more
